Ingredients
- 4 x 2cm thick pork chops, rind nicked in 1cm intervals
- 2 tbsp olive oil
- For the Brine
- 30g sugar
- 15g salt
- 300mls water
Method
- Place the sugar, salt and water into a stainless-steel saucepan
- Bring to the boil and dissolve slowly, then cool
- Make the total weight back up 315g with cold water
- Press the pork cutlets out with a back of the knife
- Place the cutlets into a glass, ceramic or stainless-steel bowl
- Pour over the cold brine and mix well, then leave to marinate for 20 minutes
- Drain the pork well, then, pat dry with kitchen towel
- Pan fry for 3-4 minutes gently on each side, still should be pink in the centre
- Cover the pan with a little foil and leave the chops off the heat to rest for 10 minutes
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